Ondhwo

This is a quintessentially gujarati savoury bread traditionally made with a blend of coarsly pounded rice and lentil / chickpea.

Most households have their own list of ingredients that they will add to the basic batter which consists of the above rice and chickpeas ground and then mixed with yogurt to form a batter (drop consistency).  This batter is left overnight to achieve a sharp tasting Ondhwo.

The Ondhwo travels well for picnics and stores for a couple of days so it is very popular amongs the Gujaratis who like their home comforts with them always.  Serve a masala chai with a few slices of Ondhwo and you will have a perfect snack at any given time.  This bread/cake has vegetables added to it and then liberally sprinkled with sesame seeds and baked.  The top will brown to form a crunchy nutty crust and as you slice into it, you will find a delightfully light and fluffy bread that has a perfect balance of sharp and sweet flavours.  You will find as you bake this dish that is emits a very warm comforting aroma in the kitchen and in the Vithlani household, everyone wants a piece the minute it is out of the oven.

2 cups ondhwa flour.

1 cup yogurt

1/4 tea sp soda by carb

Step 1   mix the above ingredients and soak over night.

1/2 cup grated dudhi (calabash)

1/4 cup grated carrots

1 small onian ,small cubes

1 small potato small cubes

2 tab sp green methi finely choped (fenugreek)

1 tea sp chili paste

1 tea sp garlic paste

1 tea sp ginger paste

1 tea sp salt

1/2 tea sp turmeric powder

3 tab sp wheat fl

2 tab sp oil

1 tea sp eno

Mix all the above ingredients in a big bowl except wheat fl oil and eno

put on the side.

mix wheat fl with oli add to mix and add eno as well.

Waghar

3 to 4 tab sp oil

2 tea sp tall

1 tea sp rai

1 dry red pepper

pinch asafoetida

few leaves limdo (curry leaves)

add the waghar in the mixture.

pour the mixture in a backing tray (can garnish more tal ) put in the pre heated oven for appx 1 hr 15 min.